Cook Beans
Rinse beans.
Boil beans with salt, oregano, cumin, ½ onion, and garlic in enough water to cover by 2-3 inches.
Cover and simmer 1 hour 30 minutes, maintaining water level 1 inch above beans. Add hot water as needed.
Beans are ready when easily smashable. Strain beans, onions, and garlic, reserving bean water.
Fry Beans
Heat lard in a skillet over medium-low heat. Sauté minced onion until fragrant.
Add chopped jalapeño and sauté 1 minute.
Increase heat to medium-high. Add cooked beans with a little of their cooking liquid
Smash beans with a masher or spatula.
Reduce heat to medium. Continue smashing and adding reserved bean water in increments until desired consistency.
Season with salt, cumin, and/or Mexican oregano to taste.
Remove from heat.
